不同特性壳聚糖对法兰克福香肠品质的影响

Effect of Chitosan with Different Characteristics on the Quality of Frankfurter

为获得一种具有优良性能和健康功效的新型乳化类肉制品,本研究评价了不同分子量(3.2~676 kDa)和不同脱乙酰度(70%~90%)的壳聚糖对法兰克福香肠品质特性的影响。结果表明,分子量670 kDa、脱乙酰度90%的壳聚糖具有最好的增稠能力,在HMHD添加量为1.0%时可显著提高香肠的a^(*)值、硬度、内聚力和pH值,同时可以降低蒸煮损失率(P<0.05)。因此,分子量670 k Da、脱乙酰度90%的壳聚糖可以更好地改善香肠的品质。本研究可为获得具有优良性能和健康功效的新型功能性肉制品提供理论支持。

To obtain a new emulsified meat product with excellent performance and health effects.The purpose of this study was to evaluate the effect of chitosan with different molecular weights(3.2~676 kDa)and different degrees of deacetylation(70%~90%)on the quality characteristics of Frankfurter.The results showed that the chitosan with a molecular weight of 670 kDa and a deacetylation degree of 90%had the best thickening ability,and the a^(*)value,hardness value,cohesiveness and pH value of sausage were significantly improved when the addition of HMHD was 1.0%,and the cooking loss was lower(P<0.05).Thus,the chitosan with a molecular weight of 670 kDa and a deacetylation degree of 90% can better improve sausage’s quality.This study can provide theoretical support for obtaining new functional meat products with excellent properties and health effects.